There’s always something going on at Proud Larry’s; whether it’s chef Jon Myrick whipping up his latest specials in the kitchen; bartenders pouring the newest craft beers from the taps; or a band setting up on stage for a waiting Ole Miss crowd. This constant flurry of activity is just part of what has kept Proud Larry’s at 211 South Lamar a local favorite for the past 20 years.
Recent activity at Larry’s includes the introduction of a new menu, which is just days away from debuting. Jon Myrick tells EatingOxford.com that, among other drool-inducing items, there will be a chili dog that’s braised in beer and topped with black bean chili (stay tuned for the full menu announcement).
In order to fully understand the diversity of Proud Larry’s, just walk past it on a weekday afternoon, a Friday night or a Sunday morning. You’ll find lunch crowds enjoying the outdoor patio on a sunny day, families gathering for brunch on Sundays, and music lovers piling in to see popular bands on a weekend night.
In a college town like Oxford, co-owner Scott Caradine understands that in order to keep a business running during slow summer months, you must diversify. So even though Proud Larry’s originally started in 1993 as a bar where you could get pizza and hear live music, over the years the menu and space have expanded in order to cater to his customer’s needs and wants. “We wouldn’t be here today without the support of Oxford locals and students,” says Scott. “We’ve done a really high volume of food over the years, and it’s thanks to the great staff and management who care and understand that it’s about the whole experience for the customer.”
Today, in addition to the popular pizza, you can find appetizers, salads, sandwiches, calzones, and a full kid’s menu, including the following menu favorites.
Fried Larry: mozzarella sticks, toasted ravioli, fried mushrooms
Lobster Nachos: Chilled lobster knuckle salad, avocado salsa, and Sriracha sour cream on house-fried corn tortillas
Fat Larry Pizza: Italian sausage, beef, pepperoni, Canadian bacon, peppers, onions, mushrooms, black olives and mozzarella
Basket of Fries: Fresh-cut Idaho potatoes, deep fried and seasoned with Larry’s Original Fry Spice (same recipe since 1993)
Larry Burger: 8 oz. seasoned certified Angus beef grilled to order, served on a whole wheat bun with mayo and creole mustard, lettuce, tomato, red onion and pickle on the side
Larry’s Creole Catfish Sandwich: Creole seasoned pan-fried Mississippi catfish filet on Gambino’s French bread with lettuce, tomato, red onion, pickle and Larry’s remoulade sauce on the side
Shrimp & Grits: Sauteed Gulf shrimp, tasso ham, andouille sausage, onions, bell peppers, mushrooms and scallions in a spicy creole cream sauce on Mississippi Grit Girl cheese grits
“We make almost everything from scratch, including our pizza dough, sauce, meatballs, fry spice and more,” says Scott. “When people think of Proud Larry’s, I want them to think about our fun, laid-back, family friendly environment and our high-quality, fresh food.”
Daily Lunch Specials
- Any lunch-portion pasta with salad and drink for $9.95
- Featured pizza slice of the day, cheese, pepperoni, BBQ chicken or Fat Larry with salad and drink for $8.95
In addition to the specials above, chef Jon creates a new lunch and dinner entrée special each day, ranging from crab cakes to Carolina barbecue pork sandwich to pork with caramelized onions and more. The Blue Cheese Cole Slaw was a hit a few weeks back, and Jon is sharing his recipe with us below.
Proud Larry’s Blue Cheese Cole Slaw
Recipe courtesy of Jon Myrick
- 1 3-lb. bag shredded cabbage/carrots/purple cabbage
- 1 c. mayonnaise
- 2 c. blue cheese crumbles
- ¼ c. green onions
- ½ c. sugar
- Hot sauce, to taste
- Worcestershire sauce, to taste
- Salt and pepper, to taste
Mix all ingredients to combine. Pairs well with pulled pork.
So whether you’re new to Oxford or have lived here your whole life, there’s always something you haven’t seen or tried happening at Proud Larry’s. And if there’s a special dish you fall in love with, try asking Jon for the recipe; you may get lucky.